Tag Archives: sallys baking addiction

Ok: Apparently I have been living under a rock for the past year or so, but I recently discovered two websites that I am pretty much now obsessed with. Those would be Pinterest and Sally’s Baking Addiction.

Just to clear things up, it’s not that I hadn’t heard of Pinterest, I just didn’t explore it or understand what it’s purpose was exactly. Maybe I really am getting old, but between blogs, facebook, twitter, and instagram, I didn’t really want to sit and learn how to use another form of social media.

I guess my secret is out, I am obviously 80 years old.

Anyways, I am now not only on Pinterest but constantly on Pinterest. The website has already inspired two of my meals for later this week, so stay tuned.

Now let’s talk about Sally. Have you guys visited her blog, Sally’s Baking Addiction? Holy cow. Sprinkles, cookies, cupcakes, muffins galore. Honestly, I don’t even like to bake. I have always preferred cooking over baking because I feel I am better able to create something unique that I cannot simply purchase by cooking instead of baking. Also, I have always felt it is rather easy to tweak meals and make them healthier but that is much harder to do with baking. Well, Sally and her blog have pretty much inspired me to bake (or in better terms, follow her recipes step by step).

Ironically, I stumbled upon Sally’s blog during the peak of my “trying to eat super healthy for vacation” phase. However, while perusing her blog, I noticed one of her most recent posts for ‘skinny double chocolate chip muffins’. Coincidence? I think not.

Now, normally I am just as skeptical of ‘skinny’ desserts as the next woman, but for some reason I trusted Sally. Her plethora of drool-worthy photography and shared love of sprinkles made me think she knew what she was doing. So, I ventured into the baking world with these delicious, gooey, healthy muffins.

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.

Divide the batter evenly amount 12 liners – fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.

The Verdict?

I absolutely loved these muffins. I thought they were chocolatey, gooey, moist, and flavorful. In my opinion, they don’t taste like anything has been sacrificed in making them lighter. In fact, I have been craving a muffin for about two months now, and I can honestly say that these satisfied that craving.

But….

I must mention that my boyfriend, for whatever credit this may hold, was not a fan of these muffins. He doesn’t know why. He can’t explain it. He simply felt that there was a taste of sorts he didn’t like. Luckily, these freeze well. More for me.

I strongly recommend making these muffins. They are delicious, health(ier), and super easy to make. Some fun twists could be using peanut butter chocolate chips instead, or mixing some strawberries in the batter.

Do you guys prefer baking “healthier” recipes or do you subscribe to the notion that baking is meant to be pure fattening deliciousness?